Basic Chuck Roast

First but not last roast

When I was back in Michigan a couple weeks ago, my mom made a wonderful grass-fed English roast for dinner one night. After tasting it and all its glory, I vowed to make one upon returning to Portland.

This past weekend, while Jesse and I were at the farmer’s market, I remembered the roast. So, as I was buying some grass-fed buffalo soup bones to make a batch of bone broth, I picked up a small 2.33 pound grass-fed chuck roast as well. This is all compliments of Pine Mountain Ranch, which has a wonderful and extensive meat selection — all grass-fed and pasture-raised! I always buy meat from them when I go to the farmer’s market. They even sell grass-fed ground beef for $5.99/lb!

Anyway, I decided to make the roast in my slow cooker, which my mom said is the ideal way to do it. I believe her too — after all, the slow cooker makes everything better, juicier and more tender! My mom also told me to season and sear both sides of the roast in a pan on the stove before putting it into the slow cooker, which I guess adds flavor and locks in moisture. Makes sense. I’m glad she told me this though, because I probably would’ve just thrown it into the slow cooker completely raw had I not known. I’m still learning all these meat techniques, you know? After all, I had never cooked or even touched raw meat until last November and as the title states, this is my first roast ever! Needless to say, I’m learning all the time.

Ingredients:

  • 2-3 lb grass-fed chuck roast
  • 1 tsp ghee, coconut oil, butter orย fat of choice
  • 1 yellow onion, chopped
  • 4-5 large carrots, cut into 1-inch pieces
  • Sea salt and pepper to taste
  • Pinch of red pepper flakes, optional
  • 1 Tbsp apple cider vinegar
  • 1/2 – 1 cup broth of choice (preferably homemade) or water

Directions:

  1. Heat fatย in a pan over medium-high heat. Season the chuck roast with sea salt and pepper to taste and then place in the pan. Sear about 4 minutes each side. Once done, place in the bottom of the slow cooker.
  2. Place the chopped onion and carrots around and on top of the meat. Season to taste with sea salt and pepper, and add the red pepper flakes, if using. Then, pour in broth and apple cider vinegar.
  3. Set the slow cooker on low and let cook for 7-8 hours. Alternatively, if you don’t have enough time, set the slow cooker to high and cook for 5-6 hours. Once done, shred the meat, if desired or cut off pieces to serve.

roast

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17 thoughts on “Basic Chuck Roast

  1. Sprout Health Lifestyle September 6, 2012 / 11:24 am

    Have you checked in with the eat right 4 your blood type focus at all? I don’t know what blood type you are, but I’m type O and buffalo meat is supposed to be the best for type o’s! I love it. Looks like this will be a great hearty stew full of energizing meat to try. Thanks!

    • paleoinpdx September 6, 2012 / 11:40 am

      I read into it a bit a few years ago, when I was still a vegetarian. I was working at a health food store at the time and the owner strongly believed in the blood type diet. She thought it was a shame that I didn’t eat any meat. I specifically recall her saying that chicken is really beneficial for my blood type (I’m a B-). I’ll have to do some reading into it again! Thanks for refreshing my mind about it ๐Ÿ˜‰

  2. flamidwyfe September 6, 2012 / 6:05 pm

    Looks delicious! I’m cooking a beef roast for guests tonight… Your mom is right, sear on both sides to seal in the juices ๐Ÿ™‚

  3. paleoinpdx September 6, 2012 / 6:35 pm

    Very nice! Yes, it was delicious, and just as good the second time around too. Melt in my mouth good! Glad to hear my mom was right ๐Ÿ˜‰

  4. The Farmers Taft September 6, 2012 / 9:26 pm

    I haven’t had a roast in ages. This looks *wonderful*. Thank you for the mouth-watering post!

    • paleoinpdx September 7, 2012 / 8:25 am

      Sounds like it’s time for you to make a roast @The Farmers Taft! Glad I could make your mouth water ๐Ÿ˜‰

  5. MommaB September 7, 2012 / 7:57 am

    It looks very appetizing. I would be delighted to be a dinner guest of this fine meal. Thanks for taking my suggestions. XOXO Mom

    • paleoinpdx September 7, 2012 / 8:26 am

      It was great and your suggestions were helpful! We would’ve loved to have you as a guest, Mom. Much love!

  6. Katy September 9, 2012 / 9:09 am

    Wow, this looks fantastic! I’m going to be trying this one soon ๐Ÿ™‚

    • paleoinpdx September 9, 2012 / 12:01 pm

      Thanks, it’s wonderful and quite heart-warming ๐Ÿ™‚

  7. myfoodreligion September 9, 2012 / 9:33 pm

    You are making me want to eat red meat! I haven’t since I was about 14 yrs old!

    • paleoinpdx September 9, 2012 / 9:38 pm

      Haha! It had been a long time for me too before I started eating it again (10 years!). It’s tasted so good though, and my body has taken to it well. It’s all in the quality of the meat!

  8. Jennifer September 15, 2012 / 2:18 pm

    That is BEE-U-TIFUL! ๐Ÿ™‚
    I make mine in the crock pot as well—usually. You have the same crock pot as me!

    • paleoinpdx September 15, 2012 / 9:09 pm

      Thanks, it tasted pretty darn good too ๐Ÿ˜‰ I love my crock pot!

  9. Sandrine Love December 20, 2014 / 9:57 am

    Thank you for the Pine Mountain Ranch lead! I make a similar dish … I do like to add herbs in as well such as a bay leaf, sage and thyme.

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